Pioneer Woman’s Tomato Cream Sauce
One year for Mother’s Day, I wanted a pasta dish for Dinner. I found a recipe from the Pioneer Woman I was curious about, so I asked Kevin to make it for me. We’ve been hooked ever since. We make this on a regular basis. It goes great with Garlic Knots or Breadsticks!
Abby requests this almost every month for her night. This is one of her favorite meals. The thing that I love about it, is it is meat free and doesn’t leave you wishing for the meat like other pasta dishes do.
Pioneer Woman’s Creamy Tomato Sauce
2 Tablespoons Olive Oil
2 Tablespoons Butter
1/2-1 Onion, finely diced
4 Cloves Garlic, minced
2 Cans Tomato Sauce, 15oz each
Salt and Pepper to taste
Dash of Sugar
Lawry’s Garlic Salt
1 Cup Heavy Cream
Grated Parmesan Cheese
Handful of Fresh Basil
1 Pound Cooked Spaghetti or Fettucini
Heat Butter and Oil over medium heat. Meanwhile, chop the onion finely and mince the garlic. Once the pan is hot, saute the onion for several minutes till it is tender. Add the garlic and cook 1-2 minutes longer. In a food processor add the basil and some of the tomato sauce. If you desire a more pureed tomato sauce and don’t like the onion crunch, add the cooked onion and garlic to the processor and puree. Add this back into the pan and add the rest of the tomato sauce. Season with salt, pepper, garlic salt, and sugar. Cook the Pasta as needed, reserving some pasta water if desired. Simmer for 15 minutes and add the heavy cream and a handful of Real Parmesan Cheese, and the grated Parmesan Cheese in the green container. Remove from heat and stir. You can either toss in the pasta and coat, or just pour the sauce directly over the pasta. We’ve never used the reserved pasta water. Add more basil if desired.
It bubbles very quickly. I love the orange sauce once you pour in the heavy cream.
We prefer to puree the veggies.